Erick's Deep Fried Rosemary Turkey

This is one of the most flavorful and moist turkey's you
will ever savor. Easy to prepare, a definite hit at
parties, this is how Thanksgiving was meant to be enjoyed! I
like to use about a 16 pound bird

Prep Time: approx. 30 Minutes.
Cook Time: approx. 55 Minutes.
Ready in: approx. 1 Hour 25 Minutes.
Makes 16 servings.

Printed from Allrecipes, Submitted by Erick Ellgrin

1 (12 pound) whole turkey, neck and giblets removed
1/2 cup minced garlic
salt and ground black pepper
to taste
3 gallons peanut oil for frying
3 sprigs fresh rosemary
12 cloves garlic, peeled
1/2 cup chopped fresh ginger root


Fill an outdoor deep-fryer with the peanut oil (see tip below), and
heat to 325 degrees F (160 degrees C). This will take about 30 minutes.
Rub the turkey with minced garlic, salt and pepper on the inside and
outside. Fill the cavity with rosemary, garlic cloves and ginger.
Refrigerate for 30 minutes to marinate. Remove the herbs and garlic from
the cavity of the bird, and discard. Make sure the opening at the neck
of the turkey is at least 2 inches wide. Trim skin back if necessary.
This will prevent pressure from building inside. If the turkey has a
pop-up doneness indicator, it must be removed beforehand. Place the
turkey in the fryer basket, or hanging device, and slowly lower it into
the hot oil. Be sure to maintain the temperature of the oil while it is
frying. Cook for 3 1/2 minutes per pound, or until the internal
temperature is at 180 degrees F (82 degrees C) when taken in the
thickest part of the thigh. Carefully remove the turkey from the hot
oil, and turn off the deep-fryer. Let the bird cool for 5 minutes, then
pat dry.


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